Channa Masala
Chick peas, or channa as they are called in Hindi, have been cultivated in the Indian subcontinent for over 7,000 years, making them one of the oldest crops in the world. Today, rich, aromatic channa masala is a beloved street food across India, with regional variations incorporating dried mango powder in the north and coconut in the south.
Yield: All recipes serve 2 people
Chef Notes: Ginger only lasts a few weeks in the fridge, but it can be stored in the freezer almost indefinitely — and it’s actually easier to grate from frozen! We recommend peeling and cutting into 1–2 inch chunks, then storing in a Ziploc, tupperware, or Mason jar until ready to use.
Components
Chana Masala
Minced cilantro, to garnish
Sour cream or yogurt, to garnish
Basmati rice
Mise
Cook onions in oil until softened, about 8 minutes. Add garlic and ginger and saute, stirring, until aromatic. Add paprika, chile powder, cumin, coriander, turmeric, cinnamon, black pepper, and salt and stir until spices are well toasted aromatic, 3–4 minutes. Add tomatoes, breaking up with a spoon, and bring sauce to a simmer. Reduce heat slightly and add chick peas.
Let simmer gently until flavors have melded, 15-20 minutes. Remove from heat and add 2-3 T lemon juice to taste.
Finish
Ladle chana masala on top of rice and serve with a dollop of sour cream or yogurt and a sprinkle of cilantro.